Banana Muffins (with Coconut Flour)

Another batch of banana muffins….but this time using coconut flour. I have made my fair share of banana muffins (see links at the bottom of this post) on the blog. I blame it on the ripe bananas that sit on the counter that call my name. I usually freeze them to make smoothies for the girls but lately I have been crazing a sweet treat at night and these helped solve that problem. I have made them with and without the maple syrup and dark chocolate and both work to satisfy that sweet tooth. Actually I made half the batch with maple syrup and dark chocolate and the other half without both so that is an option for you to try as well. Another option is to use frozen (or fresh) blueberries. I did that for a great option to pack in the girls lunch boxes. Speaking of…yesterday I was lucky enough to write a guest post on The Little Green Pouchblog about how I feed my kiddos. I get a lot of questions from readers on how to get the kids to start eating Paleo. My girls eat more of a primal diet. What’s the difference you ask? Well, stop by my guest post and read a bit more about the differences between paleo and primal and also what my kiddos eat in a typical day. The bottom line is I try to involve them in their choices as much as possible so it is fun for them. They like knowing what they are eating…and where it comes from. I was fortunate enough to have started my journey on Paleo when they were young so it has been a bit easier but as they get older there has been some tricky times…any tricky questions. Like why do my friends eat “this” and we don’t. Or the moments where they say anything that is on their minds and proceed to tell their friends (and mom’s) that what they are eating isn’t good for them. We are working on them keeping their “concerns” to themselves…which again has been hard.

Also, stay tuned because I will be sharing more about the amazing Little Green Pouchproduct. All you mom’s out there will love it! I have fallen in love with them myself and I’m working on a post with some recipe ideas. Oh AND….a GIVEAWAY! I can’t wait to share.

A lot of fun things coming up in the next month so keep coming back and be sure to sign-up for my newsletter to get regular updates so you don’t miss out on all these new announcements and giveaways.

Preheat oven to 350 degrees and line 9 cups of a 12-cup muffin pan with paper liners.

In a large bowl add bananas and blend using a hand mixer until completely mashed. Then add eggs, vanilla, coconut oil, and maple syrup and mix using hand mixer until everything is mixed together, about 1 minute.

Add coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix again using hand mixer until everything is incorporated.

Add dark chocolate if using and mix with a spoon.

Scoop batter into even scoops into the prepared muffin tin. Makes about 9 muffins.

Bake for 20 to 25 minutes until tops are golden and toothpick inserted in center comes out clean.

Allow muffins to cool for 5 minutes before removing from pan.

Store muffins in an airtight container for 2-3 days. They can keep longer in refrigerator or even longer in the freezer.

Notes

If batter is a bit dry you can add 1 tablespoon coconut milk to the batter. Instead of dark chocolate you can add fruit like blueberries or raspberries.

17 Responses to Banana Muffins (with Coconut Flour)

[…] Remember how I shared on Facebook that Ws baseball game got rained out? The one where I was assigned snacks? The one for which I had purchased 17 bananas? Well, I am waiting for them to get overripe so that I can try out this coconut flour-based Banana Muffin recipe from Multiply Delicious. […]

Made these for breakfast and my husband (who hates coconut) and my picky 1 year old BOTH ate them. I loved them, too. Might try a “tropical” version to enhance the coconut flavor sometime- no chocolate but some coconut flakes instead. Yum-O!

I made these this morning to use up some very ripe bananas and they are very delicious! My kids love them. I added an extra egg and no sweetener and they came out lovely. They were very fluffy and just perfectly sweet. I added the extra egg because I bake with coconut flour lots and always need quiet a few eggs in most of the recipes I use.

These were so easy to make! I eyeballed my measurements and substituted maple syrup for honey made 3 batches but used small loaf tins instead of muffin cups. They came out delicious!!! Will be doing this again, perhaps with nuts or fruit next time!

We just made these this morning and they are already GONE! We have never baked muffins using only coconut flour before. I’ve read awful comments about how the muffins turn out either dry and hard, or too wet and eggy.
I’m so glad we gave your muffins a try! They were delicious. It is true, they don’t have the traditional muffin crumb texture, but they aren’t traditional flour based muffins. They were plenty sweet, even without the optional chocolate chips (they definitely would have been added in, but this was going to be part of our breakfast for my little ones and they make a huge mess eating chocolate- all over their clothes, hands, faces…). We did add an extra tablespoon of maple syrup to compensate for the sweetness of the missing chocolate.
Our batter made six muffins and all six were devoured. Thank you for introducing us to a delicious and wholesome coconut flour recipe.

These were sooo good and incredibly easy to make! It was a hit with my roommates and other friends in my hall, no one even knew that I didn’t use white flour. I’m a freshman in college so I’m always looking for yummy homemade treats that can be easily prepared in the small kitchenette in my hall. I will definitely be making these again!

I made these today and followed recipe exactly and they turned out so yummy, not mushy at all. On My Fitness Pal they come out to 138 cal each if you make the 9 muffins. Love them and I will make them again. Thank you for your recipe.

WOW! This was my first attempt at baking with coconut flour and it was a success! My boys and I gobbled these muffins right up, they were soo good. I don’t miss my white flour muffins at all! Thanks for sharing this great recipe.

I made these tonight because I had some ripe bananas that no one ever wants to eat in my house. And this is hands down the best coconut flour recipe ever!!! I LOVE that it only calls for two eggs unlike other recipes that sometimes require 6! They were SOOOO delicious and they were all gone within minutes of coming out of the oven. THANK YOU so much for coming up with this yummy recipe. Tastes better than any regular flour banana bread.

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Hi I'm Heather, the voice and girl behind Multiply Delicious, a blog where I share my passion for cooking and baking Paleo. I'm a certified Holistic Nutritionist and committed to educating others on how Paleo can help to live a healthier lifestyle.